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LOCATION: Recipes >> Special Diets >> Sponge Cookies

Print this Recipe    Sponge Cookies

French Sponge Cookies-DIAbetic
Yield: 10 servings

1/2 c sifted cake flour
3/4 ts baking powder
1/4 ts salt
3 eggs, separated
1/2 ts almond extract
1/4 ts vanilla extract
6 Tbsp sugar or sugar substitute

Preheat oven to 350 f. Sift together flour, baking powder, and
salt. Beat egg yolks in a small bowl, rapidly, until very thick
and lemon colored, adding almond and vanilla flavorings during the
beating. With clean beaters, beat the egg whites until stiff and
shiny; begin to add sugar, not more than 1 Tablespoon at a time,
and beat constantly. Continue to beat rapidly until whites are
very stiff and glossy. Gently fold in the beaten egg yolks. In
the same manner fold in the dry ingredients until well mixed.
Using a small spatula and a measuring tablespoon, measure and droop
onto ungreased baking sheets, spacing 2 inches apart. Bake for
10 minutes until light and golden brown. Remove at once from
sheet to cool.

one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2,
CAL 67, Na 94


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